Chilli-Rubbed Turkey

Ingredients for Chilli-Rubbed Turkey

• 10 dried guajillo chillies

• 6 dried ancho chillies

• 8 dried chillies de árbol

• 2 tablespoons cumin seeds

• 1 small onion, chopped

• 1 head of garlic, cloves peeled, crushed

• 6 (350g) cans pale lager (such as Tecate or Budweiser)

• 100g (packed) light brown sugar

• 2 bunches oregano, divided

• 150g plus 2 1/2 teaspoons kosher salt

• 1 (12–14-pound) turkey, giblets and neck removed

• 1 large onion, quartered

• 1 head of garlic, halved

• 475ml (or more) low-sodium chicken broth

• 120ml (1 stick) unsalted butter, melted

• 60ml fresh lime juice

• Lime wedges and fresh chillies and herbs (for garnish

• optional)

How to make Chilli-Rubbed Turkey

Using kitchen shears, cut open guajillo and ancho chillies along one side; place seeds in large bowl; set aside. Open chillies and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chillies de árbol and cumin seeds; toast until fragrant, about 1 minute. Transfer to bowl with chilli seeds, add 950ml boiling water, and let soak until softened, about 10 minutes.

Purée chilli mixture with soaking liquid, onion, and garlic in a blender.

Combine beer, brown sugar, 1 bunch oregano, 240ml salt, 725ml chilli paste, and 1925ml water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.

Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2 1/2 teaspoons salt into remaining 230g chilli paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.

Preheat oven to 191°C. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 475ml water to pan and roast turkey 30 minutes. Reduce oven temperature to 163°C and roast, basting every 30–40 minutes with melted butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 74°C, 2 1/2–3 hours longer.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 240ml . Stir in lime juice.

Garnish turkey as desired and serve with pan sauce alongside.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.